Egg & veg breakfast muffins

If you follow me on Twitter or Instagram you’ll know I’m a sucker for a sexy breakfast. Before I quit smoking I used to skip it altogether, instead opting for a roll up and a cup of tea to get me going in the morning, (I know, bad Tess).

Since getting on the fit-wagon and trying to look after my body I’ve found a ton of healthy, nutritious breakfast recipes that keep me full ’til lunch and fuel me right, and this is one I’ve been meaning to try out for ages.

I bought a muffin tin a couple of weeks ago as I’m starting Julia Buckley’s Fat Burn Revolution 12-week programme tomorrow, so now’s the perfect time to experiment with a healthy, protein-rich breakfast to give me a kick start.

After putting a tweet out asking for recipes, Rebecca from Weight Wars kindly came to the rescue with a nice and easy method. Off to the kitchen I went… (I literally boshed these out in under 30 mins)

Ingredients

(makes 6-8 but probably 6 more comfortably)

3-4 eggs

Handful of spinach

1 large mushroom, chopped

Feta if you like 🙂

Few cherry or sundried tomatoes, chopped

Couple of spriggs of broccoli, spinach or other veg, chopped

Pepper to season

Method

Preheat oven to 170 C

Whisk egg (the more you whisk the more they’ll rise apparently – I haven’t mastered this yet!)

Chop veg

Add egg and veg to muffin tin

Bake for approx. 20 minutes until risen

I’ve already tried one as I couldn’t wait until tomorrow to sample them and they’re really good! They keep in the fridge for a few days and work great as easy no-mess snacks. Well impressed!

Have you got any other great recipes (breakfast or otherwise) to share? I’m on the hunt for new things to try!

A fitness blog from Brighton-based endorphin fiend and This Girl Can Ambassador Tess Agnew. My life started when I gave up smoking and got hooked on fitness for fun and wellbeing. Email me at tessagnew@outlook.com